Lamb Tagine with Apricots and Prunes

Our dear friends Frank and Merle are  spending a week in Morocco. I didn’t fit into their suitcase. Besides, it’s probably not a good idea to consider being a stowaway these days. Will simply have to shelve that romantic notion and wait patiently for their return so that I can experience the wonders vicariously. In the meantime, I can entertain myself (and you) with Moroccan-Inspired Lamb.

There’s something about preparing meat with fruit that has a festive vibe to it.  It’s special, no matter if you are using oranges, apricots, prunes or kumquats (yes, kumquats–our tree continues to be prolific).  So it’s natural that when I started brainstorming what dishes I was going to prepare for Passover ( don’t laugh- I know it feels like a year ago, but it’s only a few weeks – if you can believe that), that lamb tagine with prunes and apricots was a natural choice.  I made it in time to share it with you, dear readers, in time for Passover.  (Ha!  Not!) It sits  sat all ready to go in the freezer.  But there was a hitch.  In my flurry of cleaning and cooking and preparing, my art director, aka my Novio, protested that I did not have a suitable image to adequately convey the lusciousness of this dish.  We discussed, we debated, we engaged in numerous points and counter-points, until I grudgingly had to concede. It might have been his trick to get me to make it again.

I tested it with bone-in lamb and boneless. The bone-in was fork-tender for the most part but there was some gristle (not very good).

The boneless cut was of course, costlier and had more chew but was very tasty and so I have to go with the boneless cut.

The start of so many dishes worldwide is the sauteing of onions. No exception here.

This is what makes the dish special.

The sweetness of apricots and prunes

Some people like a few sliced almonds sprinkled over the finished dish.

So don’t sweat the small stuff, right?  This type of dish is perfect for any special family meal or holiday gathering. Robbie, this one’s for you….

Lamb Tagine with Roasted New Potatoes and Steamed Asparagus

Lamb Tagine with Apricots and Prunes
Ingredients:

Directions:

Heat oil in Dutch oven or large heavy-bottomed pot. Add onions and cook over medium heat for a few minutes until soft but not browned. Add garlic and stir. Then add lamb chunks and slowly cook for 5 minutes. Sprinkle saffron, ginger, cinnamon, salt and pepper over meat.  Pour liquid over. Bring liquid up to a simmer and lower heat to a very gentle simmer.

Simmer gently for 1 1/2 hours, or until lamb is tender. Stir  occasionally. Add prunes and apricots and cook for 15 more minutes.Add honey, if using, just before lamb is finished cooking. If desired, sprinkle sliced almonds over dish when serving.

Serves 6.